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Combine 1 cup sugar with 8 oz fresh fruit or berries in a saucepot. Bring to a boil.
Puree in blender and strain if needed.
Pour back into the pot and bring to a simmer. Reduce to a syrup consistency.
Add 2 oz lemon juice by poking a hole through the tip of the lemon with a skewer and squeezing out the juice.
Store in the refrigerator for up to one week.
What you'll need
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